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Jill Ball

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This dressing is super yummy and a snap to make. I used mayo instead of Miracle Whip (only because I don't like Miracle Whip) and it was delish. Works great with a strawberry, walnut and spinach salad. I always have EVERYONE asking me for the recipe!

These are incredibly easy and delicious! I used them for neighbor gifts around Christmas. You can make a lot in a very short amount of time, and they look like they take more effort than they really do!

These are absolutely delicious. The only change I made was adding way more slivered almonds so the entire bottom was covered (the 1/2 C didn't allow the whole bottom to be covered in almonds). Super yummy.

These are a great quick alternative to roll-out sugar cookies and taste GREAT. They don't need to chill or be rolled flat. The only "downside," if you will, is that the tops are not flat like a conventional roll-out sugar cookie for decorating. Not a big problem, as I definitely still give them 5 stars, but just thought I would mention it.

GREAT stew recipe. Simple, but the flavors really come together when they are simmered in the pot. I used beef-flavored Better than Bouillon instead of the cubes, but it's basically the same thing. I also always add a dash of ketchup to my stew recipes. Gives it a little kick. So tasty!

This is a good stroganoff that has a little more kick than your basic recipe. I omitted the white wine and added a little fresh minced garlic (added at the same time as green onions) and it was delicious. I also used fat free sour cream to save on the calories (did you catch how much butter it calls for??!!) Super yummy.

Easy and quick. I left out the nectarines, and it was still great. I added green grapes cut in half to give it some different texture. I used 6 oz lime yogurt and 2 oz plain yogurt to cut the lime flavor a bit. The best part is the cranberries and walnuts!

This was SO good! I could have eaten the whole bowl myself. I loved the vinaigrette. The only change I made was leaving the ramen noodles out until RIGHT before serving, along with the walnuts, so they don't get soggy!

I have never had "from-scratch" cream corn, and this was amazing. I brought it to Thanksgiving dinner and it got rave reviews. I made it exactly as the recipe states, and wouldn't change a thing. I am definitely a cream-corn convert!

This was absolutely AMAZING! I have never made an apple pie in my life, but I saw the reviews on this one and knew it was a good place to start. I will never try another recipe for apple pie again! I did the same adjustments that everyone else has mentioned- adding a bit of cinnamon, nutmeg, and 1 tsp vanilla (removing 1/4 tsp of the water). I brushed my bottom crust with egg whites to keep it from getting soggy. I also poured 3/4 of the mixture on the apples before I put the top lattice crust on, then the rest over the crust. I sprinkled the top with a bit of cinnamon sugar. I left the baking times the same, but put a silicone pie crust edge guard on. The edges were perfect, the top was nearing a little too brown for my liking, even putting it on the second lowest rack. But it was UNBELIEVABLE nonetheless.
I didn't have an issue with the liquid mixture thickening up on me before I could pour it on the top, but I didn't actually weave my lattice, just laid down lines one way, then the other. So it was quick, and the saucepan stayed warm enough to keep it runny while I did it. I do recommend putting tinfoil on the oven shelf below the pie while it cooks-- I got some puddles on the tinfoil, so I was glad I left it there.
It seems like it would be incredible to eat warm apple pie with ice cream, but the filling is too thin and runny if it's still warm- after it's been cooled in the fridge, it's firm enough to make good cuts without a runny mess.
MAKE THIS NOW. Don't wait!